This is a New Orleans classic. It’s in every fine restaurant in our beautiful city.
1 small, medium flounder
1 cup shrimp
1 cup French bread stuffing or Italian bread crumbs
1/2 cup heavy cream
1 tablespoon garlic
1/2 cup onion
1/2 cup celery
2 tablespoons olive oil
SoLa Cajun seasoning (Just a little bit…but to your taste.) Get some SoLa right HERE!
To clean the fish, remove the scales. You can leave the head on or remove it. I prefer the head on unless already prepared. Cut the center to the tail. This will allow an open cavity to stuff.
To prepare the stuffing, sauté the onion, celery and garlic in 1 tablespoon of butter. When tender, add shrimp and cream, then cook for 5 minutes on medium heat. Add bread and mix well.
Place the olive oil in a baking dish, then place the fish in the baking dish. Add just a little creole seasoning to the inside of the fish, then add all the stuffing. Sprinkle the top wit a small amount of SoLa Cajun Seasoning seasoning and squeeze fresh lemon on top. Bake at 350 degrees for 20 to 30 minutes depending on how big your fish is. Ready to serve and eat!